1¾ oz Rémy Martin 1738 Accord Royal
1 oz white crème de cacao
3/4 oz Branca Menta
1 oz cream
DIFFICULTY
medium
occasion
Pre lunch/dinner , Party
PREPARATION TIME
5 minutes
GLASSWARE
Fancy Coupette
01
INGREDIENTS
50 ml Rémy Martin 1738 Accord Royal
30 ml white crème de cacao
25 ml Branca Menta
30 ml cream
5 cl Rémy Martin 1738 Accord Royal
3 cl white crème de cacao
2.5 cl Branca Menta
3 cl cream
02 How to make a
How to make a
21C Grasshopper
- Combine 50 ml (1¾ oz) Rémy Martin 1738 Accord Royal, 30 ml (1 oz) white crème de cacao, 25 ml (¾ oz) Branca Menta, and 30 ml (1 oz) cream in a cocktail shaker filled with ice.
- Shake and strain into a fancy coupette glass.
- Garnish with a mint sprig float.
